CHEF and blogger Paul James writes for our paper.
This dish is for two lovely ladies, Lilith and Michelle who own the amazing Butcher’s Block in Bromsgrove, who kindly supply most of my dishes with some of the best quality produce I believe in the Midlands, if not the country.
The girls are off on a much deserved break to Benidorm, so what better than my version of a lovely traditional dish, fitting for a holiday in Benidorm – no not fish and chips or donner kebab – but slow-cooked Spanish beef cheeks with tomato bread.
Having been to Benidorm a couple of years ago with my sister Lorraine for a short break, we managed to sample some of the traditional Spanish tapas dishes in the old town.
I enjoyed the old town more than the strip – this was obviously because of its heritage with its churches, winding streets, architecture and elegant gift shops.
It was ideal for someone of my intellectual esteem…. Okay, maybe it had something to do with, at that time, being close to 50 and feeling a little bit out of place with the ‘teeny boppers’ or the fact I had been teetotal for a couple of years and was probably seeing it from the other side.
Joking aside I really did enjoy Benidorm and hopefully I will return one day soon.
So to Lilith and Michelle, who will probably be reading this while sunning themselves on the beach, have a great time and I’m sure I done your beef cheeks proud.
Enjoy Girls!
Spanish slow-cooked beef cheeks with tomato bread ‘Carrillada de Ternera’
Ingredients
Shallots peeled but kept whole (add as many as you like)
3 cloves of garlic, finely chopped
Diced chorizo
400ml of chopped tinned tomatoes
2tsp thyme leaves
2fresh bay leaves
2 beef cheeks
seasoned flour
1tbsp of extra virgin olive oil
2tsp of smoked sweet paprika
pinch saffron threads
300ml of good Spanish red wine
2tbsps of sherry vinegar
500ml vegetable stock (use a stock cube)
Spanish green olives
Ciabatta bread.
Method
1. In a large heated frying pan add the chorizo and fry until golden.
2. Reduce heat and cook the onions and garlic until the onions are slightly caramelised.
3. Push to one side and add your seasoned beef cheeks that have been trimmed and removed of any sinew.
4. Cook for about 5 minutes on either side so that the flavours are sealed in.
5. Add the contents to your slow cooker or casserole dish if you are using the oven.
6. In the pan add the paprika and saffron then deglaze with the red wine and sherry vinegar.
7. Add the tomatoes and vegetable stock and stir well.
8. This can now be added to the slow cooker or casserole dish.
9. If you are using the slow cooker like I did, let the beef cheeks slowly cook away for about eight hours or until the meat is tender. Once you know the meat is done add the olives and cook for another 20 minutes. ( use the same method using the oven but just adjust the cooking times)
10. Then drain your sauce into a medium saucepan and reduce at a high heat until the sauce has thickened.
11. Then return to the slow cooker for another 20 minutes, which gives you enough time to prepare your tomato bread.
12. Heat a griddle pan until piping hot.
13. Slice the bread in half, brush liberally with olive oil. Rub a bruised clove of garlic across each side and toast your bread.
14. Roughly chop up a few cherry tomatoes and squash them down. (You can peel them if you like but I didn’t bother)
15. When the bread is toasted spread the tomato mixture thinly across, sprinkle sea salt generously on top and it’s ready to serve.
16. Serve the Spanish beef cheeks with the tomato bread and some white rice.
